Beer And Cheddar Soup

09 Jun 2019

Beer-and-Cheddar Soup

This rich soup has special taste, especially with jalapeños and smoky bacon stirred in.


1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice

1 celery rib, finely chopped

1 small onion, finely chopped

1 large jalapeño, seeded and chopped

2 large garlic cloves, minced

1 tablespoon chopped thyme

One 12-ounce bottle lager or pilsner

About 2 1/4 cups low-sodium chicken broth

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup heavy cream

1/2 pound sharp yellow cheddar cheese, coarsely shredded

4 ounces smoked cheddar cheese, coarsely shredded

good-quality cheddar find here

Salt and freshly ground pepper

Garlic-rubbed toasts, for serving

Total Time 45 MIN

Yield Serves : 6

How to Make It

Step 1

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

Step 2
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.


Published on 09 Jun 2019